Slow Cooker Beef Bourguignon (With and without wine)
Easy slow cooker beef bourguignon recipe, homemade with simple ingredients. Tender melt in your mouth beef (chuck cubes) and hearty veggies like potatoes, carrots and more are coated in a rich sauce that can be made with or without wine.
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Ingredients
- 4 slices Bacon Roughly chopped
- 3 pounds Chuck roast beef Boneless, Cut into 1 inch cubes
- 3-4 cloves Garlic Finely minced
- Salt To taste
- Pepper To taste
- 2 cups Broth Beef or chicken, Low sodium
- 1 cup Red wine Can be replaced with beef broth
- ½ cup Tomato sauce
- ¼ cup Soy sauce Low sodium
- ¼ cup All-purpose flour
- 3 Carrots Large, Washed, Peeled, Cut into 2 inch pieces
- 1 Potato Large, Washed, Peeled, Cut into 1.5 inch cubes
- 1-2 cups White mushrooms Sliced. I am not a fan of mushrooms and only use 1 cup.
- 1-2 teaspoon Italian seasoning Adjust according to your preference. I usually add 1 teaspoon and taste at the end and add more if necessary.
- 2 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 1 Bay leaf
- ¼ cup Frozen peas Optional
- 2 tablespoon Parsley Fresh, Roughly chopped, For topping
Instructions
- Heat a large skillet or pan over medium-high heat.
- Cook the bacon until it's crisp. Transfer this to the slow cooker.
- Add the beef cubes and garlic in the same skillet. Sprinkle some salt and pepper and cook until meat is no longer pink and all sides are brown and garlic is fragrant. Transfer this to the slow cooker as well.
- In the same skillet, add red wine, scraping down the brown bits on the bottom and sides. Allow this to simmer for 2-3 minutes. Add broth, tomato sauce, soy sauce. Slowly whisk in the flour until the sauce is smooth. Pour this sauce into the slow cooker.
- Add carrots, potatoes, mushrooms, Italian seasoning, fresh thyme, rosemary, bay leaf and mix everything together.
- Cover and cook on Low heat for 7-8 hours or in High for about 6 Hours or until beef is tender and cooked through.
- In the final 20 minutes of cooking, mix in frozen peas if you like.
- Discard sprigs of fresh herbs and bay leaf.
- Garnish with fresh parsley and enjoy.
Notes
-
Use a multifunctional slow cooker that allows you to saute the bacon in the slow cooker. This way, you won’t have to make another pot or pan dirty.
- I am not a big fan of mushrooms and usually add only 1 cup (sometimes even less than that) but you can add up to 2 cups. You will notice in pictures that my mushrooms are barely visible and have almost disintegrated. That's how much I dislike them! heheh.
- It's best to cook this meal low and slow to allow all the flavors to truly develop and deepen.
- If you like pearl onions, you can add 1 cup peeled pearl onions in the crockpot along with all the other veggies.
- Instead of using diced potatoes, use baby potatoes. Be sure to scrub them clean first.
- To thicken the sauce, cook uncovered on High heat for 20-30 minutes until sauce is reduced to your desired consistency. You can also mix in additional flour or cornstarch slurry.
- Please use low sodium broth and soy sauce to prevent this meal from becoming too salty.
- Cooking time can vary slightly, depending on the age and brand of your slow cooker and how tight the lid seals.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave.
Nutrition
Calories: 515kcalCarbohydrates: 13gProtein: 47gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 157mgSodium: 1237mgPotassium: 1066mgFiber: 2gSugar: 4gVitamin A: 5517IUVitamin C: 6mgCalcium: 72mgIron: 6mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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